These Toasted Coconut Cookies are a delightful treat with a nutty, toasted flavor. The toasting process enhances the coconut's taste and texture, making these cookies irresistible.
Ingredients: 1 cup shredded coconut. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup chocolate chips optional.
Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Spread the shredded coconut in an even layer on the prepared baking sheet. Bake the coconut in the preheated oven for about 5-7 minutes, or until it turns golden brown. Make sure to stir the coconut every 2 minutes to ensure even toasting. Keep a close eye on it as it can burn quickly. Once toasted, remove the coconut from the oven and let it cool. In a bowl, whisk together the flour, baking soda, and salt. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using chocolate chips, fold them into the cookie dough. Gently fold in the toasted coconut until evenly distributed throughout the dough. Cover the cookie dough and refrigerate for about 30 minutes. Preheat the oven to 375F 190C. Scoop rounded tablespoons of dough and place them on the prepared baking sheet, spacing them about 2 inches apart. Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious toasted coconut cookies!
Prep Time: 20 minutes
Cook Time: 15 minutes
Nicaragua Escapade
